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Puree of Roasted Squash

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  1. Peel of the green part of the squash. Preheat oven at 400 C.
  2. Clarify butter. Combine  the clarified butter and squash in a mixing bowl. Toss. 
  3. Season with salt and pepper.
  4. Roast in oven for 10 minutes or until brown. Check the doneness of squash with toothpick.
  5. Melt the butter in pot. Render the bacon. Add mirepoix, add garlic.
  6. Add remaining butter. Add roasted squash.
  7. Deglaze with white wine. Cook the alcohol for 5 minutes while mixing.
  8. Add chicken stock.
  9. Bring to boil, then simmer. 
  10. Blend in blender. Make sure there is no solid part.
  11. Transfer to pot. May add chicken stock for proper consistency.
  12. Add nutmeg.
  13. Garnish with cream in a sponge bottle.
  14. Garnish with minced parsley.
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